Recipe Date:
April 26th, 2025
Difficulty:
Easy
Measurements: Imperial (US)
INGREDIENTS
Meyer Lemon Panna Cotta
2 1/2 tsp (1 packet) Knox unflavored gelatin
1 tbsp water, for blooming gelatin
2 c (1 pt) half & half
1 Meyer lemon, zest only
3 tbsp granulated sugar
Gioia Jelly with Raspberries
1 1/2 tsp (½+ packet) Knox unflavored gelatin
1 tbsp Gioia or water, for blooming gelatin
1 c Gioia
1 tbsp Meyer lemon juice
3 tbsp granulated sugar
1 6oz pack raspberries, keep some reserved for garnish
Additional Garnish (Optional)
Raspberries
Fresh Whipping Cream
Fresh Mint
DIRECTIONS
For the Meyer Lemon Panna Cotta, combine the half & half, Meyer lemon zest and granulated sugar in a small saucepan. Heat until steaming. Give it a brief stir and let sit off the heat.
Place the 2 1/2 tsp gelatin in a small bowl and bloom with 1 tbsp cold water. Pour the half & half mixture through a fine strainer into a measuring cup large enough to accommodate the volume. Once gelatin has bloomed, spoon in a few tbsp of the warm half & half mixture and stir to melt. Pour the gelatin mixture into the strained half & half and stir to combine. Distribute amongst ramekins or other serving bowl, by eye or measure out 1 cup into each. Chill until fully set, best overnight.
For the Gioia Jelly, combine with the Gioia in a small saucepan along with Meyer lemon juice and granulated sugar, heating until the mixture is warm (but do not cook it). Remove from the heat, stir in the fresh raspberries and set aside.
Place the 1 1/2 tsp gelatin in a small bowl and bloom with 1 tbsp Gioia or cold water. Once gelatin has bloomed, spoon in a few tbsp of the warm Gioia mixture and stir to melt. Pour the gelatin mixture into the warm Gioia mixture and stir to combine. Divide between the two ramekins and place in the fridge until set.
Before serving, top with fresh whipped cream, reserved raspberries and a sprig of mint.
Enjoy & Cheers!
